Impress your friends and make Toko Restaurant’s signature miso eggplant recipe at home.
Situated on bustling Crown street in Surry Hills, Toko Sydney has become somewhat of an institution. Since they first opened their doors back in 2007, they’ve worked hard to consistently to deliver high-refined Japanese cuisine, delectable cocktails, sake plus more to locals and Japanese food fanatics alike. This year marks their 10th birthday, and so what better way to celebrate than with the unveiling of one of their most popular restaurant dishes, their sweet miso eggplant. Try this at home for yourself to wow your guests at your next dinner party.
1 Batch of Dengako Miso (see below)
1 Batck of Tama Miso (see below)
White sesame seeds
- Cut the eggplant in half, lengthways.
- Score the face of the eggplant and pierce the sides of the eggplant.
- Drop the eggplant in the fryer at 170 degrees until soft and golden, place the eggplant onto a tray and allow to drain of excess oil.
- To serve the eggplant, cover half of the eggplant with tama miso and other half with dengako miso.
- Bake at 180 degrees until the surface is lightly coloured and bubbling.
- Garnish with spring onions and sesame seeds.
830g Aka miso
415g Caster sugar
3 Egg yolks
50ml Sesame oil
- Combine together all of the ingredients and slowly cook to 85°C while continuously whisking until thick.
830g Shiro miso
8 Egg yolks
- Combine together all of the ingredients and slowly cook 85°C whisking all of the time.
- Simmer while continuously whisking until the miso is a golden colour.
Don’t feel like cooking? Make a reservation to dine at Toko Sydney by jumping on the website here.